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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
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The crunchy bottom takes rice to a new level.
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What can't cauliflower do?!
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This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.
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The mother sauce of Border Cuisine.
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Get Baked Spinach Ravioli Recipe from Food Network
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This beefy and beany taco soup is rich with melted cheese.
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A roast chicken so classic you'll want to make any day of the week.
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Rolled sugar cookies painted with a egg yolk paint for a glossy finish.